Friday, March 25, 2011

Graham Crackers & Nutella

Graham Crackers

1 cup whole-wheat graham flour 
{can be difficult to find this type of flour;  try Thriftway or Fred Meyer}
1 cup 2 Tbs. all-purpose flour 
1/3 cup packed light brown sugar 
3/4 tsp. baking powder 
1/2 tsp. baking soda 
1/2 tsp. kosher salt 
1/8 tsp. ground cinnamon 
3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces 
3 Tbs. buttermilk 
3 Tbs. honey 
1-1/2 Tbs. unsulfured molasses 
1/2 tsp. pure vanilla extract 

Position a rack in the center of the oven and heat the oven to 350°F.

Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined.

 Add the butter and pulse until the mixture resembles coarse meal.

 In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. 

Add the wet ingredients to the dry and pulse until a dough begins to form.

Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16x13-inch rectangle.

Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.

With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.

Note: You can bake half a batch of dough and refrigerate or freeze the rest for later use. Divide the dough in two before rolling it, wrap one-half well, and refrigerate for up to 3 days or freeze for up to 1 week until ready to use again for a second batch of crackers. Take the dough out of the refrigerator or freezer at least a couple hours before you plan to bake so it will soften slightly.


Homemade Nut-spread

2 cups hazelnuts 
1/2 cup honey
1/4 cup melted coconut oil
1/4 cup cocoa powder
1 tsp vanilla extract
1/4 tsp salt
1/4 cup milk (might not need to use it all)

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
2. In a food processor, grind the hazelnuts to a smooth(ish) butter, scraping the sides as needed so they process evenly, about 5 minutes.
3. Add the cocoa and salt and process to combine.

4. Next, add honey, vanilla, and coconut oil and continue to process until well blended, about 1 minute. The finished spread should have the consistency of crunchy peanut butter; if it is too dry, process in a little milk until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

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